Do chefs have a beef with meat? An exploration of the professional representations and identities of French chefs in relation to traditional French cuisine and meat-based and plant-based dishes

Le bœuf a-t-il toujours la cote ? Exploration des représentations professionnelles et des identités de chefs cuisiniers français vis-à-vis de la cuisine traditionnelle française et des cuisines carnées et végétales

Arnaud Lamy ()
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Arnaud Lamy: UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro Montpellier - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement, Institut Lyfe Research & Innovation Center (ex-Institut Paul Bocuse Research Center) - LYFE - Institut Lyfe (ex-Institut Paul Bocuse)

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Abstract: • Research objectives and questions Faced with the demands of sustainability, which are leading to recommendations to reduce meat consumption, French chefs are being asked to rethink their cuisine, given how deeply rooted meat is in their culinary tradition. The aim of this study is to explore chefs' professional representations and identities in relation to traditional French cuisine, meat-based cuisine, and meatless cuisine. • Methodology 29 semi-directive interviews were conducted with chefs from the food service sector and a thematic analysis of the corpus was carried out. • Results The results show that chefs continue to enjoy cooking with meat and are aware of the environmental impact of its consumption. However, they differ in their representations of meatless cooking, which some see as a source of new creative practices, while others see it as an additional burden. Chefs differ in the identities they activate in addition to their chef identity, to support their culinary practices. • Implications for marketing decision This research suggests at least three ways to support chefs' practices as they move away from meat-based cuisine and towards more plant-based cuisine. • Originality This research contributes to the fields of study on professional representations and multiple identities and to the thematic area of the place of meat in the sustainable food transition, by focusing on an influential professional stakeholder, the chef.

Keywords: chef cuisiniers; cuisine durable; représentations sociales; identité professionnelle; chefs; sustainable cuisine; social representations; professional identity (search for similar items in EconPapers)
Date: 2024-10-17
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Published in Décisions Marketing, 2024, 115 (3), pp.41-66. ⟨10.3917/dm.115.0041⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04791427

DOI: 10.3917/dm.115.0041

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